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Mother's Egg Casserole Recipe

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This recipe for Mother's Egg Casserole is from Mom's Shoebox Full of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 eggs, beaten
3 cups milk
1/2 tsp. dry mustard
1/2 tsp salt
6 slices bread
8 oz cheddar cheese, grated
1 lb fried sausage or crumbled bacon
1/2 lb fresh mushrooms, sliced

Toppings
3 cups cornflakes 1 cup soft butter
Directions:
Directions:
preheat oven to 325º mix eggs, milk, and salt. In an ovenproof casserole, layer 1/2 bread, chess, meat, and mushrooms then top with remaining slices of bread. Pour egg mixture all over. Cover with foil and refrigerate overnight. Before baking, sprinkle casserole with cornflake crumbs which have been mixed with soft butter. Bake uncovered for 1 hour. Yield: 10 to 12 servings, depending on size of portions.
Personal Notes:
Personal Notes:
You can substitute or add chopped asparagus, broccoli or ham

 

 

 

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